Microwaved yellow squash is a delicious and simple way to make your favorite summer squash side dish. Cooked, seasoned, and ready in under 5 minutes!
Microwaving yellow squash is an easy way to make your favorite veggies whether you're home or away. Imagine the hotel meals, dorm room, or uses for this simple steamed squash recipe when the oven breaks down.
All you need is plastic wrap, a bowl, water, and your favorite summer squash! Once you know how to microwave summer squash you'll never want to cook it any other way again!
I'll be honest, I didn't know Cling Wrap was microwavable until I was already 28 years old. After that, it was a pretty big game-changer. I love simplified meals and we are big summer squash eaters around here.
Steamed vegetables in the microwave save me so much time and effort that they're often a go-to when I need a veggie on the dinner plate. You're going to LOVE this microwaved summer squash recipe!
- Yellow Squash
- Ground Black Pepper
- Garlic Powder
- Italian Seasonings
For the exact measurements, please see the recipe card below.
🍽 Equipment needed
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- Glad Cling Wrap
- Microwave Safe Bowl
- Measuring Spoons
Check out how to make yellow squash in the microwave with these simple step-by-step instructions:
Wash and slice the yellow squash. Add to a microwave-safe bowl.
Chop your onion and add it to the bowl of squash.
Add in just enough water to cover the bottom of the bowl by about ½ inch to 1 inch.
Cover the top of the bowl well with Cling Wrap and then microwave for 3-4 minutes until soft. Add additional time in 30 seconds- 1-minute increments if you want them cooked more.
Drain the water and add in the seasonings, toss well.
🍴 Recipe Tips
Make sure to use microwave-safe cling wrap and bowls to cook yellow squash in microwave. This is probably the most important thing to mention as not everything is microwave safe!
Microwaves also vary in strength so the time needed to cook your squash may vary. The goal is to have it look slightly translucent (or as translucent as you want).
I prefer my summer squash to have a bit of a firm fresh bite to it around the outside but still soft in the center. You can always add another 30 seconds- 1 minute and check on it if it's not done to your liking.
The water is added by sight, not by actual measure. You want just enough to cover the bottom of the bowl, by about ½-1 inch of depth.
Absolutely! Use a combination of yellow squash and zucchini or one or the other, depending on what you have on hand.
Yellow squash is a good source of fiber and vitamins like A, B6, and C. They also have a decent amount of potassium. They're a nutritional veggie that's often very affordable when in season in the Fall.
You can cut and prep your yellow squash and onion bowl and cover it in the fridge up to a day in advance. You can also slice the yellow squash and simply keep it in a Ziploc for about 1-2 days before cooking, but keep in mind it may dry out if not properly sealed.
More side dish recipes to try soon
- Roasted Brussel Sprouts and Carrots
- Steamed Corn on the Cob
- Air Fryer Canned Corn
- Easy Dairy Free Coleslaw
- Oven Roasted Green Beans with Garlic and Parmesan
- Garlic Roasted Brussel Sprouts
Microwave Yellow Squash
- 2 medium Yellow Squash ($1.78)
- ½ small Onion ($0.35)
- ½ teaspoon Salt ($0.05)
- ⅛ teaspoon Ground Black Pepper ($0.01)
- ¼ teaspoon Garlic Powder ($0.02)
- ¼ teaspoon Italian Seasonings ($0.02)
- 1 cup water (possibly less!) ($0.00)
- Wash and slice your yellow squash and stick them in a microwave safe bowl.
- Chop onion and add to bowl.
- Add in just enough water to get the bottom of the bowl covered. It should look about ½-1 inch tall with the onions and squash in the bowl.
- Cover the top with Cling Wrap and then microwave for 3-4 minutes until soft. You can add additional 30 second-1 minute increments if you want them cooked more.
- Drain water and add in seasonings. Toss to coat.
- Serve warm.
- Make sure to use microwave-safe cling wrap and a microwave-safe bowl.
- Microwaves vary in strength so the time needed to cook your squash may vary. The goal is to have it look slightly translucent (or as translucent as you want). You can always add another 30 seconds- 1 minute and check on it if it's not done to your liking.
- The water is added by sight, not by actual measure. You want just enough to cover the bottom of the bowl, by about ½-1 inch of depth.
I haven’t made this yet but I’m looking at the nutrition since I’m on keto. The serving size says 1 scoop— how much is that 1/4 cup?? Looks good. Thanks
It's about a heaping 1/4 cup of cooked squash.